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Vol. 26 No. 16 (2014): Vol 26 Issue 16

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Physical Properties and Characteristics of Salvia przewalskii Seed and Seed Oil

https://doi.org/10.14233/ajchem.2014.16271
Tao Wang
College of Life Science, Sichuan Agricultural University, Ya'an 625014, P.R. China
Long Wang
College of Life Science, Sichuan Agricultural University, Ya'an 625014, P.R. China
Yuanyuan Jiang
College of Life Science, Sichuan Agricultural University, Ya'an 625014, P.R. China
Lin Yu
DadHank (Chengdu) Biotech. Corp, Wenjiang 611130, P.R. China
Li Zhang
College of Sciences, Sichuan Agricultural University, Ya'an 625014, P.R. China
Yonghong Zhou
Triticeae Research Institute, Sichuan Agricultural University, Wenjiang 611130, P.R. China
Ruiwu Yang
College of Life Science, Sichuan Agricultural University, Ya'an 625014, P.R. China
Chunbang Ding
College of Life Science, Sichuan Agricultural University, Ya'an 625014, P.R. China
Xiaoli Wang
College of Life Science, Sichuan Agricultural University, Ya'an 625014, P.R. China

Corresponding Author(s) : Li Zhang

zhang8434@sina.com

Asian Journal of Chemistry, Vol. 26 No. 16 (2014): Vol 26 Issue 16

Abstract

Physical properties and characteristics of Salvia przewalskii seed oil were investigated. The percentage composition of the S. przewalskii seeds is oil 28.38 % and crude protein content 29.44 %. The major nutrient element (mg/100 g) found in the seeds are potassium (915.7), magnesium (68.60), calcium (565.6). Physico-chemical properties of the oil include: ash-dry mater, 0.14 %; iodine value, 199.3 g/100 g of oil; the chlorophyll content 15.15 mg/100 g, etc. The oil shows absorbance in the UV ranges with potential use as a broad spectrum UV protectant. The oil contains high levels of a-linolenic acid (40.30 %), linoleic acid (28.65 %) and oleic acid (18.44 %), etc.

Keywords

Salvia przewalskii Seed Physicochemical property Fatty acid Development
Wang, T., Wang, L., Jiang, Y., Yu, L., Zhang, L., Zhou, Y., … Wang, X. (2014). Physical Properties and Characteristics of Salvia przewalskii Seed and Seed Oil. Asian Journal of Chemistry, 26(16), 4971–4974. https://doi.org/10.14233/ajchem.2014.16271
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